I had some leftover canned pumpkin puree and wanted to make something sweet for the breakfast today. I decided to create a recipe for pumpkin pancakes and I was very pleased with the results. These pancakes were great warm, topped with melted vegan butter and maple syrup, and cold smeared with cranberry jam. You can make the batter thinner by adding more milk and make pumpkin crepes instead. You can double or triple the recipe if you like. You can add 1/2 cup dried cranberries to the batter before cooking.
1 1/2 cups flour
4 Tbs sugar
1 Tbs baking powder
1 cup plain pureed pumpkin (canned or homemade)
1 3/4 cup soy or almond milk
1/8 tsp salt
1/2 tsp pumpkin pie spices (cinnamon,ginger,nutmeg,allspice,cloves) or plain cinnamon
In a large bowl mix the dry ingredients together. Add the wet ingredients and stir with a fork or a whisk until smooth, adding more milk if the batter is too thick.
Spray a nonstick pan with a cooking spray. Cook pancakes, one at a time, over medium heat, flipping once when the edges begin to bubble and get slightly brown. Serve warm, topped with maple or agave syrup and melted vegan butter, or cold with cranberry jam.